In a large bowl mix flour, butter, and salt until crumbly and evenly mixed. Slowly add water until just kneadable, knead for 5 minutes, divide and turn onto counter, roll until 1/4 inch thick, form bottom crust to pie pan pinching up the sidesand over the top, roll out top slightly larger than bottom, fill and cover with top dough, pinch around edges until bottom and top connect. Score middle, stick in oven for 25 minutes and enjoy!

Heat oil in a large sauce pan, add all ingredients but flour and bouillon, cook on medium heat until veggies are soft (about 10 minutes) stirring occasionally. Add flour to mixture and stir, giving all veggies a nice coating. Add bouillon and mix until you no longer see flour, bring to a boil and pour into crust.